Hashbrowns are arguably my favorite of all the breakfast foods with the exception of maybe pancakes (more on that in a future post), so when I’m feeling not entirely lazy on weekend mornings, they’re one of my favorite things to make. Typically speaking, I make one large pan full that I cut into wedges, but recently I decided to try and up my hashbrown game by stuffing them full of all kinds of other goodies.…"The Ultimate Hashbrown Pie (otherwise known as Stuffed Hashbrowns)"
Without question, one of the biggest eating days of the year has got to be Thanksgiving (if you live in the United States and celebrate that kind of thing anyway). The problem with huge eating days of any kind is that they rarely start off with a reasonable breakfast or pre-face stuffing meal. All too many people wait out the day for the inevitable feast to come and then they stuff themselves, completely unprepared. I…"The Wonders of a Spanish Tortilla (with Tomato Cream Hollandaise)"
Seriously, as soon as the fall weather starts to set in, there’s really nothing better then roasting whole large pieces of meat (says the guy who just posted a vegan recipe). There’s just something about a comforting roast that warms the heart, mind, and soul in a way that’s not only self fulfilling, but it also has the fantastic ability to bring people together. While I don’t really have any set recipe for a roast…"Roast Beef: Tis the Season for Roasting Meats"
This is a little recipe that I came up with a while back for the folks over at the Herbivorous Butcher and for those of you who don’t know who or what they are, they’re the countries first ever vegan butcher shop. SAY WHA?!?! I know, some of you will insist that there’s no such thing as a ‘vegan butcher shop’ and some will insist that it’s a ridiculous idea, but instead I insist to all…"Vegan Polenta with Bacon, Garlic Pepper Havarti and Tomato Jam [Herbivorous Butcher Repost]"
Wow, it’s been a long time since I’ve done anything with this blog. Seriously, I haven’t written anything here in at least a year and before that it had probably been just as long. For those of you that don’t know, I started writing for a variety of different publications a few years back which commanded most of my time and most of my work can currently be found on Thrillist.com. With that being said,…"A Very Foodstoned Update: A Book is On The Way"